Three-flavored Sizzling Rice Soup

J. White Harris


Sizzling rice is the crust of the cooked rice. When it is deep fried it can be served as an hors d’oeuvre and in many other dishes. Put the soup in a soup terrain and add the hot rice into the soup at the table for a dramatic presentation.


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30 Min
2 Hr
Stove Top


  • 1/2 c
    black dried mushrooms, stems removed
  • 1/2 c
    chicken breast, sliced thin
  • 1/4 c
    pork, sliced thin
  • ·
    boiling water
  • 6 c
    chicken stock
  • 1 c
    mushroom stock
  • 1/4 c
    bamboo shoots, sliced thin
  • 1/2 c
    pea pods (snow peas)
  • 1/2 c
    fresh shrimp, shelled, de veined, and cut into quarters
  • 1 tsp
  • 1 Tbsp
    light soy sauce
  • 1 Tbsp
    sesame seed oil
  • 2 c
    oil for deep frying
  • 2 c
    rice crispy snack

How to Make Three-flavored Sizzling Rice Soup


  1. Soak mushrooms in boiling water 1 hour. Simmer in the liquid 1 hour more. Strain liquid carefully into a bowl. Reserve 1 cup. Discard residue. Quarter mushrooms. Set aside.
  2. Put chicken and pork into boiling water. Cook until color changes. Rinse in cold water until clear. Drain.
  3. Add stock to mushroom stock in saucepan. Boil. Add chicken and pork, mushrooms, and bamboo shoots. Then add pea pods and shrimp. Bring to boil again.
  4. Season with salt and soy sauce. Add sesame seed oil. Bring to boil. Remove to tureen or bowl.
  5. Heat oil in wok to 400 degrees. Add Rice Crispy snack, one cup at a time. (Remember to wait until oil stops bubbling between additions.) Deep-fry until it puffs and becomes golden brown. Drain.
  6. Pour hot sizzling rice into soup serving bowl at the table for a dramatic presentation.

    Note: This may be prepared in advance through step 2. Do not freeze.

Printable Recipe Card

About Three-flavored Sizzling Rice Soup

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tag: Healthy

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